Barley Turkey And Butternut Squash Casserole Recipe

This hearty and flavorful casserole combines the nutty goodness of barley with sweet butternut squash, savory turkey leftovers, and aromatic herbs. A perfect fall or winter comfort food, this recipe is easy to make and sure to impress. The creamy feta topping adds a delightful salty tang that complements the sweetness of the squash and the savory turkey.

Prep Time 25 mins
Cook Time 70 mins
Calories 332.9 kcal
Protein 32g
Rating 4.0 (5 Reviews)
Barley Turkey And Butternut Squash Casserole 120

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Barley Turkey And Butternut Squash Casserole

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How to Make Barley Turkey And Butternut Squash Casserole

  1. Preheat oven to 350°F (175°C).
  2. Coat a 4-quart baking dish with cooking spray.
  3. Cut one medium butternut squash in half, remove seeds, and boil in a large pot of rapidly boiling water for 5 minutes, or until slightly tender. Drain.
  4. Once cool enough to handle, scoop out the flesh of the squash and dice it. Set aside.
  5. Heat 1 tablespoon of olive oil in a large saucepan over medium heat.
  6. Add 1/2 cup chopped green bell pepper and 1/2 cup chopped onion. Sauté for 3 minutes.
  7. Stir in 1 teaspoon of dried sage and 1/4 teaspoon of black pepper.
  8. Add 1 cup of low-sodium chicken broth and bring to a boil.
  9. Add 1 cup of barley and return to a boil. Reduce heat to low, cover, and simmer for 10-15 minutes, or until barley is tender and liquid is absorbed.
  10. Stir in 2 cups of diced cooked turkey.
  11. Transfer the mixture to the prepared baking dish. Top with 1/2 cup crumbled feta cheese.
  12. Bake, uncovered, for 30-35 minutes, or until the cheese is golden brown and bubbly.

Nutrition Information (Approximate per serving)

Sodium

7 g

Sugar

33g

Fat

15g

Carbs

18g